Effect of a high or a low fat diet on cardiovascular risk factors in male and female runners

Dietary fat may be associated with coronary heart disease (CHD). Studies suggest that restricting fat intake may compromise endurance performance and that increasing fat intake may improve endurance performance. We studied the effects of varying dietary fat intake on CHD risk factors in runners. Twelve male and 13 female runners increased fat from 16% to 30% of daily calories (4 wk each). Of this group, six males and six females increased fat to 42% of daily calories (4 wk). Physiological and lipoprotein risk factors were measured after each diet. Results were analyzed by repeated measures ANOVA. Increasing dietary fat from 16% to 42% of daily calories did not change adiposity, weight, heart rate, blood pressure, serum triglycerides, total cholesterol, LDL cholesterol. Apolipoprotein B, or the Apo A1/Apo B ratio. Compared with those eating higher fat, subjects eating 16% fat had lower HDL cholesterol (50 ± 3 vs 62 ± 3 mg · dl^-1, P < 0.0001) and Apolipoprotein A1 (111 ± 6 v. 134 ± 6 mg/dl, P < 0.0005) and a higher TC/HDL-C ratio (4.05 ± 0.27 vs 3.42 ± 0.24, P < 0.0005). Runners who increased fat intake to 42% further raised HDL cholesterol (64 ± 6 to 69 ± 5 mg · dl^-1, P < 0.04) without adversely affecting other lipoproteins. In conclusion, a 42% fat diet maintained favorable CHD risk factors in female and male runners whereas a 16% fat diet lowered Apo A1 and HDL-C and raised the TC/HDL-C ratio.